Brandied Chocolate Covered Cherries

50 maraschino cherries, well drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted confectioners' sugar
1 1/2 pounds dipping chocolate, white or dark

Pour brandy over drained cherries; let set for two days.
Combine butter, corn syrup and salt; blend until smooth. Add
confectioners'
sugar and mix well.
Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.
Meanwhile, drain cherries well on paper towels; pat dry. Shape a
marble-size
piece of fondant around
each cherry; place on wax paper-lined tray. Chill until firm, about 2
hours.
Melt chocolate over hot water, stirring constantly. Dip cherries and place
on wax paper-lined tray.
Place in refrigerator to set. Store in covered container in a cool, dark
place for 10 to 14 days to fully
ripen and to attain the liquid inside.


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